Serve a vegetable dish that boasts all the colors of the vitamin palette.
Herb Garden Vegetables
- Prep Time 20 min
- Total 0 min
- Ingredients 9
- Servings 6
Ingredients
- 2 tablespoons margarine or butter
- 1 1/2 cups fresh broccoli florets
- 1 1/2 cups fresh cauliflower florets
- 1 cup julienne-cut (2x1/4x1/4-inch) carrots
- 1/2 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh basil
- 1/4 teaspoon salt
Instructions
-
Step1Melt margarine in large skillet or wok over medium heat. Add broccoli, cauliflower and carrots; stir to coat with margarine. Cover; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
-
Step2Add bell pepper, garlic, thyme, basil and salt; mix well. Cook and stir 2 to 3 minutes or until thoroughly heated.
Nutrition
60
Calories
4g
Total Fat
2g
Protein
5g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1/2 Cup
- Calories
- 60
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 0mg
- 0%
- Sodium
- 150mg
- 6%
- Total Carbohydrate
- 5g
- 2%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 3g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 140%
- 140%
- Vitamin C
- 50%
- 50%
- Calcium
- 2%
- 2%
- Iron
- 2%
- 2%
Exchanges:
1 Vegetable; 1 Fat;
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